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Turkey Luncheon Salad

I received this recipe as a newly-wed and made it healthier by using brown rice and fat-free mayo and sour cream. Think ladies' luncheon…with a light, refreshing Asian twist! —Joan Cannon, Noblesville, Indiana
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    7 servings

Ingredients

  • 2 cups cubed cooked turkey breast
  • 2 cups cooked brown rice
  • 1 can (14 ounces) bean sprouts, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 celery rib, chopped
  • 1 small carrot, shredded
  • 1/4 cup finely chopped onion
  • 1/2 cup fat-free mayonnaise
  • 1/2 cup fat-free sour cream
  • 1 tablespoon reduced-sodium soy sauce
  • 3/4 teaspoon salt
  • 7 lettuce leaves
  • 1/4 cup dried cranberries

Directions

  • In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream, soy sauce and salt; pour over salad and gently stir to coat. Serve over lettuce leaves. Sprinkle with cranberries.
Nutrition Facts
1 cup: 195 calories, 2g fat (0 saturated fat), 39mg cholesterol, 545mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 16g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.

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